I was given this recipe by a chef who was on tour with me earlier this year. He and his team had made this for dessert one day and it seemed like the sort of thing Chocabloggers would love, so I cadged it.

I made it myself the other night for the first time, so I’ve been able to scale it down for ‘normal’ use (as opposed to catering quantities). So, with many thanks to Dan LeFevre from Eat Your Hearts Out, may I present:

Method

Begin with a large, heavy based saucepan. Melt the butter and golden syrup together and then add the chocolate, stirring constantly. Once you have a dark, sticky liquid, throw in the broken digestives, cocoa powder and the broken Maltesers.

Give everything a good stirring around to coat all the dry ingredients with the sticky mixture. Allow it to cool slightly before stirring in the whole Maltesers.

Line a cake tin with cling film, and then press in the mixture, being careful not to crush any of the whole Maltesers.

Pop it into the freezer while you make the ganache – this will ensure a firm set and a cool base to put the topping on.

Melt the other 50g of chocolate and whip up the cream, then add a little of the cream to the melted chocolate. This will make the chocolate runnier and easier to add into the whipped cream. This will form the ganache topping.

Extract the cake from the freezer, and smooth the ganache topping over it. allow to cool. At this point you could feather it with white chocolate, but I decided that was getting over the top – after all, just read back the ingredients list!

It’s a solid little beast of a cake, so take a large and very sharp knife and begin to slice it up. Don’t try and eat too much in one go!

Malteser Cake is best served at room temperature, rather than straight from the fridge. I served it with clotted cream. It was delicious. Just what a naughty dessert ought to be.

Trust me – this recipe works just fine as it is. Mess around with it and you may be disappointed!
If it was a cake you baked then flour or baking powder might be needed, but this is more like a cheesecake – biscuits and Malteasers bound up in melted butter and syrup.

heey guys
this cake looks DILISHHH!!!
were making it in tech next week
thanks soo much :):):):):):):):)
glad it warms your heart simon! i’m sure it will ours tooo!!
xxxxxxxxxxxxxxxxxxxxxxxxx *screams in delight*

Random question – how long does this cake last? I was thinking of making it for my boyfriends birthday but would have to make it on evening of December 28th and then give it to him December 30th? – it’d be gone offish by then would it?